Originally posted by Brian McKee(Brimcowa) This is a great recipe for the big ones...the trick is that you want a full baking dish but don't squeeze 'em in too much. This will precipitate proper baking and make removal easier! 2 lbs. of the biggest cat fillets you've got (sectioned into serving-size pieces) half stick of BUTTER...(there is no substitute) 2 Vidalia Onions 1 Jalapeno chopped (after removing all signs of any seeds and pulp) juice of two lemons a tsp lemon zest 2 cloves minced garlic (or twenty! depending on taste) 1 tsp (or more) brown mustard (Guldens,Gray Poupon, Boetjes or similar style...if you've never had Boetje's mustard, you are missing out on one of God's greatest gifts to Man!) 1 tsp cider vinegar 1/2 tsp dried cilantro salt and pepper Preheat oven to 375. Coat the bottom of a large baking pan or casserole dish with cooking spray. Salt and pepper fillets and lay evenly in bottom of pan. To slice Vidalias, cut in half stem to stern, remove tips and then lay halves flat on cutting board and slice very thinly, stem to stern. Over medium/high heat add butter, onions, chopped jalapeno to a skillet and when onion starts to turn opaque, add remaining ingredients and turn to high. Stir once or twice and then, once it comes to a boil remove from heat and pour evenly as possible over fillets. Cover loosely with foil or pizza pan and bake. After ten minutes flake fillets with fork to check for doneness. Serve with tossed salad, Curried rice and hard rolls. Curried Rice... 1C of rice 2C of water or chicken stock 1-2 T butter a generous dash of ground thyme 1/4-1/2 tsp of ground curry dash of ground dried ginger 1tsp garlic salt In saucepan, melt butter and add rice over high heat. Do not wait for butter to melt completely before adding rice or it will burn and ruin the dish! As rice begins to sizzle and while turning frequently, add the dry spices one at a time to incorporate them evenly for rice to absorb. At this point rice should be slightly opaque and even possibly browning a bit. The smell at this point will be something that you'll wish you could bottle up and sell! Gently add water to avoid getting scalded. Stir until it comes up to a rolling boil. Reduce heat to low and close with a tight-fitting lid. Very important that you do not disturb the rice at this stage. Cook for ten minutes and then turn off heat and let stand for at least five minutes before opening lid! Remember!...Once lid is on do not open until ready to serve!! If you're really good in the kitchen, you can start both dishes at roughly the same time and they should finish at roughly the same time, too! I turned my kids onto fish with this recipe and they even ask for it for their "Birthday" dinner!